Brussels Sprouts
Brussels sprouts are a member of the nutritionally potent cruciferous family, they're worth a place in your healthy diet. Not only are Brussels sprouts a good source of protein, iron and potassium, but they also offer other benefits that can boost your overall health. Brussels sprouts are almost year-round, their peak season is September to mid-February.
BUY IT
Pick Brussels sprouts that feel tightly compacted and hard when you squeeze them. Smaller sprouts tend to be sweeter-tasting, while larger sprouts are more cabbage-like. Sprouts are equally good whether you buy them on or off of the stem, and they will keep for several weeks in the fridge.
ADD IT
Try sautéing a bit of onion or garlic in the oil before adding the sprouts.
You can also cook a bit of bacon, crumble it up, and add it to the sprouts. Or prosciutto, or ham, or anything else similar.
Once the sprouts are cooked, try sprinkling them with a bit of grated cheese, or with some lemon juice or even some slivered almonds.
Instead of sautéing whole or quartered sprouts, you can split the sprouts into leaves.
PREP IT
Cut off the stem end.
If the sprouts are small, leave them whole before cooking. If they seem to be rather large or have a thick core, halve or quarter them into uniform pieces.
In a dark, cool place or the fridge for four days.
